Pierre Chermette’s yields are so low and the grapes so naturally ripe that he does not chaptalize. He uses only indigenous yeasts (no “banana yeast” culture). Then a traditional, longer fermentation, aging in Oak foudre and bottling with no filtration, and without adding any sulfites, in most vintages. It is as natural a Beaujolais as one could have had in a café in Lyon in the 1940’s. As for quality, Domaine du Vissoux is the Beaujolais at Willi’s Wine Bar in Paris, Cave la Grande, and just about every top Bar-A-Vin in Paris and Lyon. Combining tradition and modernity, Martine and Pierre-Marie Chermette are fully committed to making flawless, authentic terroir wines; white, rosé and red Beaujolais, Brouilly, Fleurie, Moulin a Vent, Cremant de Bourgogne and Créme de Cassis made using their own blackcurrants.